Creamy bean soup with tagliatelle

Ingredients for 4 servings:

• 200 g dried beans (e.g. borlotti or white)
• 2 onions
• 3 garlic cloves
• 2 large carrots
• 2 stalk(s) Celery
• 3 sprigs rosemary . small
• 2 tbsp olive oil
• 200 g tagliatelle pasta
• 1 tbsp vegetable broth, instant
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Attention: Beans must be soaked overnight

Soak the beans overnight in 1 1/4 liters of water. The next day, peel and finely dice the onions and garlic. Peel or trim and wash the vegetables. Slice the carrots and finely dice the celery. Wash the rosemary and pat dry. Heat 1 tablespoon of oil in a large pot. Sauté the onions, garlic, vegetables, and 1 rosemary sprig, stirring constantly. Add the beans and the soaking water and bring to a boil. Cover and simmer for 1.5-2 hours, until the beans are tender. Cook the tagliatelle in boiling salted water for about 6 minutes. Drain. Stir the stock into the soup. Remove the rosemary sprig. Remove about half of the beans and vegetables. Purée the soup. Return the pasta, beans, and vegetables to the soup and heat through. Season with salt and pepper. Roughly chop the remaining rosemary. Serve the soup, sprinkle with rosemary, and drizzle with 1-2 tablespoons of olive oil.